Recipes Included On This Page Caponata Caramel Apple Cheesecake Pie Cheesecake Brownies Chicken Brine Recipe Chocolate Pumpkin Cheesecake Coriander Hummus With Crispy Garlic Pita - 8 pts Crispy Potato Chicken Cube Steak Skillet Supper Curried Shrimp Balls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caponata Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- unpeeled and diced into 3/4-inch cubes 1 tablespoon salt 2/3 cup olive oil 1 tablespoon minced garlic 1 cup chopped onions 1/2 cup diced bell pepper 1 cup diced celery 1 28 ounces whole unpeeled tomatoes -- (1 can) cut up with juice 3 tablespoons whole capers 2 teaspoons dried oregano 1 teaspoon dried sweet basil 1/4 teaspoon freshly ground black pepper 3 tablespoons sugar 1/3 cup red wine vinegar 1/2 cup ripe olives, sliced 1/4 cup toasted pine nuts Sprinkle the diced eggplant with salt and let it sit for one hour in a colander to draw out the bitter juice. Discard juice. In a deep skillet, heat the olive oil and the garlic until the garlic is slightly browned. Add the eggplant and saute it until semi-soft. Remove the eggplant from the skillet and set it aside. In the same skillet, saute the onions, bell pepper and celery until soft. Then add the tomatoes with their juice, capers, oregano, basil and black pepper. Return the eggplant to the skillet. Simmer uncovered for 15 minutes over low heat. While the vegetables are simmering, dissolve the sugar in vinegar in a separate saucepan over heat. Add the sugar mixture, olives and pine nuts to the vegetables. Stir to mix. Cool to room temperature before refrigerating. This is always better when made ahead and allow the flavors to marry. Contributed to the FareShare Gazette by Jennie; 2 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Apple Cheesecake Pie Recipe By : Comstock/Wilderness Pie Filling Ad Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ounces apple pie filling -- (1 can) divided 9 inch graham cracker crust -- (9 to 10) 16 ounces cream cheese -- softened 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves -- PLUS 2 tablespoons chopped pecans -- or use 1/3 cup toasted pecan halves and no chopped pecans Preheat oven to 350 F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge.* Sprinkle with chopped pecans. Refrigerate until ready to serve. Make 8-10 servings. *Alternated topping: Put half of the can of pie filling in crust. Chill remaining apple filling After making cheesecake filling, baking, cooling and chilling for 2 hours. Place remaining apple filling on top of pie. Place toasted pecan halves around edge. Drizzle caramel topping over individual pieces. Source : "Comstock/Wilderness Pie Filling Ad, website: www.agrilinkfoods.com, also Ready Crust" S(Mc Formatting by): "bobbie" Yield : "8 to 10 servings" NOTES : This recipe with a few alterations is the recipe seen in the picture from Ready-Crust. I noted the changes in the alternate topping directions. Bobbie's Note: This is a wonderful pie. I made it with the alternate directions and toasted whole pecans, which we love. A small piece is all that is needed as it is very rich. Originally contributed to the FareShare Gazette by Bobbie; 2 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake Brownies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine [stick margarine or butter that has been softened] 1 box German chocolate cake mix [other chocolate can be used] 1 large egg 1 cup chopped walnuts *Topping* 8 ounces cream cheese 1 cup sugar 2 large eggs 1 teaspoon vanilla extract In a large bowl combine cake mix, egg, butter and chopped nuts. Mix well, will be very stiff. Press into a greased 13x9-inch pan and set aside. Combine topping ingredients in another bowl and beat until smooth. Carefully spread over batter. Bake at 350F. for 30-35 minutes or until golden brown. Store in refrigerator. Gonzo's notes: This is not a real fancy looking desert. But it is very easy to make and it tastes great. Its one of my favorite deserts. Contributed to the FareShare Gazette by Gonzo; 28 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Brine Recipe Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quarts water 1/2 cup kosher salt 1/2 cup sugar 1 teaspoon dried tarragon 1 teaspoon thyme 1 teaspoon black pepper 1/3 cup soy sauce 1/3 cup olive oil 1 quart ice cubes Boil 1 quart water; add salt and sugar, so that it will dissolve easily. Turn off heat and stir until first two ingredients are completely dissolved. Add spices to the hot liquid so that the flavors are extracted. Add soy sauce and olive oil. Cool the brine solution by adding about 1 quart of icecubes; add a few extra to make up for the spaces. Stir until ice is completely melted. If the solution is not cool at this point, cool in refrigerator. Place chicken of your choice in a large zip lock bag and add the brine solution. Seal the bag and place it in a large baking dish or bowl. Place the container into the refrigerator and leave for 4 to 10 hours. Turn the bag occasionally. Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water. Dry the chicken with paper towels. Rub chicken with your favorite spices and grill until completely done. Serve immediately. Contributed to the FareShare Gazette by Art September 8, 2006 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pumpkin Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1 cup pecan pieces 6 chocolate fudge cookies 1 teaspoon butter -- melted CHOCOLATE CHEESECAKE 8 ounces semisweet chocolate 1/4 cup brewed coffee 3/4 pound cream cheese 3/4 cup granulated sugar 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla PUMPKIN CHEESECAKE 2 teaspoons butter -- melted 1 pound cream cheese 3/4 cup granulated sugar 2 tablespoons flour 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla 1 cup pumpkin puree 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon cloves SEMISWEET CHOCOLATE GANACHE 1 cup heavy cream 2 tablespoons butter 2 tablespoons granulated sugar 12 ounces semisweet chocolate Preheat oven to 325F. Toast the pecans on a baking sheet in a preheated oven for 6 to 8 minutes. Remove from the oven and allow to cool to room temperature. Lower oven temperature to 300F. In a food processor fitted with metal blade, chop the cookies and pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9x3-inch springform pan with 1 teaspoon melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar and 1/2 teaspoon salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Then beat the mixture for 1 minute more on high. Add 1 teaspoon vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour cheese cake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing the pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9 X 1 1/2-inch cake pan with 1 teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of cream cheese, 3/4 cup sugar, the flour and 1/2 teaspoon salt in the bowl of the electric mixer fitted with a paddle. Bear on low for 1 minutes, and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 teaspoon vanilla and beat on medium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice and the cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. Place a 9 x 1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300F. oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake is 170F. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove from the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for one hour, but keep the pumpkin cheesecake at room temperature. (Do not remove either cake from pan.) To prepare the ganache, heat the cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Pour one cup of the semisweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours. The cheesecake can now be released from the springform pan. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to wrap around and cover the sides of the pan) and hold around the pan for one minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 tablespoons of the ganache. Spread the remaining ganache evenly over the top of the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of a serrated slicer under hot water before cutting and run it under hot water after making each slice. NOTES : For decorations, use pecan, cookie pieces also on top of the cake approximately 2 inches around the edge of the cake. Evenly space whole pecan pieces on top of the edging. In the center of the top place chocolate leaves. Jennie's notes: This is a recipe which appears to be so complicated that it is easily pushed aside for something less wordy in the instructions. However, if you wade through all the directions, this cheesecake is so worth the trouble of making you will be happy to do it. We use this for my husband's November birthday as the flavors are so apropos for the time of year. I have often made it at Christmas time and decorated the chocolate ganache frosting with a large poinsettia made of chocolate and colored with green and red sugar. Contributed to the FareShare Gazette by Jennie; 22 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coriander Hummus With Crispy Garlic Pita - 8 pts Recipe By : Ainsley Harriott: Ainsley's Gourmet Express Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- roughly chopped 2 mild red chillies -- seeded and roughly chopped 1 bunch fresh coriander -- roughly chopped [large bunch] 15 ounces chickpeas -- drained (1 can) 1 lime -- juice only 4 tablespoons olive oil Salt and freshly ground black pepper For the Crispy Garlic Pitta: 3 tablespoons olive oil 2 garlic cloves -- crushed 2 tablespoons fresh parsley -- chopped 4 White pitta breads 1. Place the garlic, chillies and coriander in a food processor and whizz until finely chopped. Add the chickpeas and whizz until well blended. 2. With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste. Season well to taste and spoon into a serving bowl. 3. Meanwhile, mix together the olive oil, garlic and parsley and season. Heat one side of the pita breads under a hot grill for about 1 minute until well browned. 4. Turn over the bread, then use a knife to slash the softer surface 4-5 times without cutting through the bread. Brush with the herb and oil mixture and return to the grill until bubbling and toasted about 1 minute). 5. When cool, break into pieces and serve with the yummy hummus. Serves 6 Preparation time less than 30 minutes. Cooking time less than 10 minutes. Source : "BBC Food" S(Formatted by Chupa Babi in MC): "03.16.06" Contributed to the FareShare Gazette by Chupa; 12 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 20g Fat (43.4% calories from fat); 14g Protein; 45g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat. * Exported from MasterCook * Crispy Potato Chicken Recipe By : Dorothy Bateman, Carver, Massachusetts Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon grated Parmesan cheese 1 teaspoon paprika 1 teaspoon garlic salt 1 tablespoon salt 1 teaspoon pepper 1 broiler-fryer chicken -- cut up (about 3 1/2 pounds) -- skin removed 2 eggs 2 tablespoons water 1 1/2 cups mashed potato flakes 1/2 cup butter or margarine -- melted In a large re-sealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13 x 9-inch baking dish; add chicken. Bake, uncovered, at 375 F. for 30 minutes. Turn the chicken ; bake 30 minutes longer or until juices run clear. Yield : 4 servings. Source : "Taste of Home Magazine, June-July '98, p. 32" S(Mc Formatting by): "bobbie" NOTES : "We think this savory chicken taste just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic, " reports Dorothy. "The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown." Bobbie's Note: This was delicious - crispy and flavorful and yet very moist inside. I used only two large chicken breast halves and half the other ingredients. Contributed to the FareShare Gazette by Bobbie; 3 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 26g Fat (73.3% calories from fat); 6g Protein; 16g Carbohydrate; 2g Dietary Fiber; 169mg Cholesterol; 2424mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cube Steak Skillet Supper Recipe By : Karen Rodgers, Verona, VA Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flour 1/4 teaspoon salt 1 dash pepper 2 cube steaks 1 tbsp vegetable oil -- (1 to 2) 1 small onion -- sliced 15 ounces canned sliced potatoes -- drained 14 1/2 ounces French-style green beans -- drained (1 can) 10 3/4 ounces golden mushroom soup -- (1 can) Paprika In a large re-sealable plastic bag, combine the flour, salt and pepper. Add cube steaks and shake to coat. In a skillet, brown steaks on both sides in oil. Set aside and keep warm. Add onion, potatoes and green beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika. Source : "Best of Country Cooking, 2002" Copyright : "Reiman Publications, 2002" NOTES : I first made this delicious main dish in the 70's for a progressive dinner party. It was so easy to prepare. This fast recipe came in handy while I was a working mom, too. I still like to make the cube steaks often to this day. Bobbie's Note: This was a wonderful recipe. I almost never use canned potatoes, but in this recipe, it was easy and delicious. I used to very large cube steaks and we will get two meals for 2 from this dish. The two changes I made were I sprinkled the steaks with garlic powder and added about 2 tablespoons of water to the pan when It was covered. Contributed to the FareShare Gazette by Bobbie; 4 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 29g Fat (55.1% calories from fat); 22g Protein; 30g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 317mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Curried Shrimp Balls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flaked coconut 1 teaspoon curry powder 1 pound cream cheese -- softened 6 ounces baby shrimp -- (one can) 2 tablespoons onion -- finely chopped Combine coconut and curry powder; place on a baking sheet and bake at 325F. for 5 minutes or until golden. Set coconut mixture aside. Combine cream cheese, shrimp and onion. Shape into 1-inch balls, roll in coconut mixture. Cover and chill Yield : "36 balls" Contributed to the FareShare Gazette by Jennie; 3 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 4g Fat (87.8% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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